Dinner Tonight: Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas
Chicken breasts are an extremely popular cut of meat, and that's because they're easy to work with. But I've lately taken to buying boneless, skinless chicken thighs instead. They're just as easy (no prep whatsoever), but they lay flat and cook more evenly, especially on a grill or grill pan. They also taste better—and a coating of "garlicky crumbs," as in this Mario Batali recipe, doesn't hurt at all.
Why I Picked This Recipe: I'm always on the lookout for quick chicken recipes, especially those that don't require a long marinating time. It also struck my eye as a less obvious recipe for Batali—it features parsley and shallots, hallmarks of French cuisine, not Italian.
What Worked: The depth of flavor of the breadcrumbs, which are pulsed with anchovies, parsley, olive oil, and a heroic amount of garlic, allowed the chicken to require only 15 minutes or so of wait time to absorb tremendous flavor: just enough time to get the grill going and prepare the snap peas.
What Didn't: The amount of olive oil called for with the breadcrumbs produced a gummy mess on my first attempt, so I had to start over. I've adjusted the amount in the recipe.
Suggested Tweaks: The snap peas are a wonderful, crunchy side, mixed with a base of caramelized shallots and more anchovy. But lots of vegetables, such as green beans or broccoli, could stand in for the snap peas.
Adapted from Food & Wine.